Bagels were my favorite breakfast when I was growing up. With an incredible variety of flavors and toppings, they provided a delicious alternative to my usual toast and biscuits. Switching it up made breakfast exciting and satisfying!

ingredients

• 2 ½ cups of flour
• ½ cup of active sourdough starter
• 2 teaspoons of salt
• 2 Tablespoons of sugar plus 2 teaspoons
• 1 cup of milk
• 2 eggs
• ½ a cup of melted butter
• water
• 2 teaspoons of baking soda
• Topping
• 1 egg
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt

Directions

In a large bowl, combine the milk, butter, eggs, and sourdough starter. Add the flour, salt, and 2 tablespoons of sugar, and mix until a ball forms. Place the dough on a floured surface and knead for 5 to 10 minutes. Then, place it in a floured bowl, cover it, and let it rest for 30 minutes. After this time, uncover the dough, take a portion, stretch it, and fold it over. Repeat this stretching and folding process twice, allowing 30 minutes between each. Afterward, cover the dough again and let it rest for 8 to 12 hours. Once rested, place the dough on a floured surface and cut it into 10 pieces. Roll each piece into a ball and use your thumb and forefinger to pinch a hole in the middle of each ball. Place the shaped bagels on parchment paper, cover them, and let them rest for an hour. Preheat the oven to 400°F. In the meantime, bring a large pot of water to a boil and add the baking soda along with 2 teaspoons of sugar. When the water is boiling, add a bagel to the pot and boil for 30 seconds on each side. Transfer the bagel to a baking sheet and continue boiling the rest, making sure not to crowd the pot. Once all the bagels are boiled, coat them with an egg wash and sprinkle with onion powder, garlic powder, and salt. Bake for 20 to 30 minutes, or until they turn golden brown. Enjoy!

Yield: 8

Sourdough bagels

Print

Bagels were my favorite breakfast when I was growing up. With an incredible variety of flavors and toppings, they provided a delicious alternative to my usual toast and biscuits. Switching it up made breakfast exciting and satisfying!

Ingredients

• 2 ½ cups of flour
• ½ cup of active sourdough starter
• 2 teaspoons of salt
• 2 Tablespoons of sugar plus 2 teaspoons
• 1 cup of milk
• 2 eggs
• ½ a cup of melted butter
• water
• 2 teaspoons of baking soda
• Topping
• 1 egg
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt

Instructions

In a large bowl, combine the milk, butter, eggs, and sourdough starter. Add the flour, salt, and 2 tablespoons of sugar, and mix until a ball forms. Place the dough on a floured surface and knead for 5 to 10 minutes. Then, place it in a floured bowl, cover it, and let it rest for 30 minutes. After this time, uncover the dough, take a portion, stretch it, and fold it over. Repeat this stretching and folding process twice, allowing 30 minutes between each. Afterward, cover the dough again and let it rest for 8 to 12 hours. Once rested, place the dough on a floured surface and cut it into 10 pieces. Roll each piece into a ball and use your thumb and forefinger to pinch a hole in the middle of each ball. Place the shaped bagels on parchment paper, cover them, and let them rest for an hour. Preheat the oven to 400°F. In the meantime, bring a large pot of water to a boil and add the baking soda along with 2 teaspoons of sugar. When the water is boiling, add a bagel to the pot and boil for 30 seconds on each side. Transfer the bagel to a baking sheet and continue boiling the rest, making sure not to crowd the pot. Once all the bagels are boiled, coat them with an egg wash and sprinkle with onion powder, garlic powder, and salt. Bake for 20 to 30 minutes, or until they turn golden brown. Enjoy!